Best Steak Spinach Sesame Salad Recipes

STEAK SPINACH SESAME SALAD

Steps:

• Boil the beef broth with the chopped steak-umms until cooked and reduced to 1/4 cup. If using roast beef, you don't need to cook it, just chop and add it to the cooked broth.
• Whisk sesame oil, lemon juice, tahini, and soy sauce together.
• Add ginger and stock.
• Put spinach, red onion, and mushrooms in a bowl.
• Add tomatoes.
• Pour dressing on.
• Grind in pepper.
• Toss; sprinkle sesame seeds on top.

FLAT IRON STEAK AND SPINACH SALAD

Steps:

• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Season the flat iron steak on both sides with salt and pepper. Cook to desired degree of doneness on preheated grill, about 5 minutes per side for medium-rare. Let rest in a warm area while proceeding with the recipe.
• Heat olive oil in a large skillet over medium-high heat. Stir in the onion, and cook until it begins to soften, about 4 minutes. Pour in the Italian salad dressing, and bring to a boil, then stir in the red peppers and mushrooms. Reduce heat to medium, and cook until the peppers are tender, about 5 minutes.
• Remove the vegetables from the skillet with a slotted spoon, and set aside. Increase the heat to medium-high, and add the red wine. Simmer the salad dressing and wine until it has reduced to a syrupy sauce, about 5 minutes.
• Meanwhile, divide the spinach leaves onto serving plates. Thinly slice the flat iron steak across the grain. Spoon the warm, cooked vegetable mixture over the spinach leaves, then place the sliced steak on top. Spoon on the reduced red wine sauce, and finally, sprinkle with blue cheese.

STEAK-SPINACH SALAD WITH SOUR-CREAM POTATOES

Steps:

• Preheat the oven to 400 degrees F. Pierce the potatoes with a fork and brush with olive oil. Bake directly on the oven rack until tender, about 1 hour. Cool slightly, then cut into chunks. Mix the sour cream, buttermilk, chives and lemon juice in a large bowl and season with salt and pepper. Stir in the potatoes.
• Meanwhile, preheat a grill to high. Brush the steak and onion rings with olive oil and season with salt and pepper. Grill the steak until marked on the bottom, about 7 minutes, then turn and cook 4 to 5 more minutes for medium-rare. Grill the onion rings until charred, about 2 minutes per side. Transfer the steak and onion rings to a cutting board and let rest 5 minutes.
• Roughly chop the onion rings and toss with the spinach, steak sauce, 3 tablespoons olive oil, and salt and pepper to taste in a bowl. Thinly slice the steak. Divide the salad among plates, top with the steak and serve with the potatoes.

SESAME-CRUSTED BEEF AND SPINACH SALAD RECIPE - (4.3/5)

Steps:

• Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until almost desired doneness, turning once halfway through broiling time. Allow 11 to 13 minutes for medium-rare doneness (145 degrees F) or 16 to 18 minutes for medium doneness (160 degrees F). Brush mustard on top of the steak; sprinkle with half of the sesame seeds. Turn steak over; brush with the remaining mustard and sprinkle with the remaining sesame seeds. Broil about 4 minutes more or until sesame seeds are lightly browned, turning once halfway through broiling time. Divide spinach among four serving plates. Top with garbanzo beans and onion. Thinly slice steak across the grain; arrange on salads. Top with apricots. Drizzle with Orange-Mint Vinaigrette. ORANGE-MINT VINAIGRETTE: In a blender blend together all ingredients until emulsified.

STEAK AND SPINACH SALAD

Steps:

• Arrange spinach on a large plate. Sprinkle with cranberries and walnuts, and arrange tomato slices on top. Set aside.
• In a non-stick skillet (or a regular skillet coated with non-stick spray) cook steak over medium heat until no pink remains and steak is thoroughly cooked.
• Arrange cooked steak over salad. Sprinkle salt and pepper on top, and drizzle with your favorite dressing. Note: I suggest using a light flavored dressing. Citrus dressings taste especially good on this salad!

BALSAMIC STEAK SALAD

Steps:

• For dressing, whisk together first six ingredients. Place steak and 1/4 cup dressing in a resealable plastic bag; seal bag and turn to coat. Refrigerate 8 hours or overnight. Reserve remaining dressing; cover and refrigerate until serving., Drain beef, discarding marinade. Grill steak, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 6-8 minutes per side. Let stand 5 minutes before slicing., To serve, divide salad greens among four plates. Top with steak, tomatoes, radishes and avocado; sprinkle with cranberries and, if desired, cheese and pepper. Serve with reserved dressing.

FLANK STEAK SPINACH SALAD

Steps:

• Place staeks in gallon sized resealable plastic bag; add 3/4 cup salad dressing. Seal bag and turn to coat. Refrigerate overnight. Prepare the rice according to package directions. In a bowl, combine the rice with 1/2 cup salad dressing. Cover and refrigerate overnight.
• Drain and discard marinate from steaks. Grill steaks, uncovered over medium heat for 6-8 minutes on each side, or until meat reaches desired doneness.
• Let stand 10 minutes. Thinkly slice against the grain; cool to room temperature.
• To serve, arrange spinach on a large platter. top with the rice, mushrooms, onion, tomatoes, and steak. Sprinkle with almonds; drizzle with remaining salad dressing.